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SHORT COURSE IN EXTRUSION PROCESSING OF GRAINS |
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Food Industry Engineering Pty Ltd |
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Friday 15 September 8:30 Introduction and welcome, Overview of the extrusion process (Gordon Young) 9:00 Principles of extruder configurations (single and twin screw) (Dennis Forte) 9:45 Morning Tea 10:15 Role of rheology in extrusion (Dennis Forte) 10:45 Flow Dynamics within the extruder screw (Dennis Forte) 11:15 Basic chemistry of extrusion: starches and cereal proteins (Frank van Doore) 12:15 Lunch 1:00 Extrusion demonstration: Curtin University 2:45 Afternoon Tea 3:15 Die types and effects, the importance of die design (Dennis Forte) 4:00 Role of the preconditioner (Gordon Young) 4:45 Close Day 1
Saturday 16 September 8:30 Product texture development (Dennis Forte) 9:15 Recipe Design: Starch & Protein types and effects on product characteristics (Frank van Doore) 10:00 Morning Tea 10:30 The dynamics of product expansion during extrusion processing (Dennis Forte) 11:15 Extruded product analysis and the RVA (Newport Scientific) 12:15 Lunch 1:15 Causes and effects of extruder instability (Dennis Forte) 2:00 Process trouble shooting (Frank van Doore) 2:45 Afternoon tea 3:15 Extruded product quality assurance: how to achieve it (Dennis Forte) 4:00 Close
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Following is the planned program for the course.
It may be subject to minor change. |
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This page last updated 21 June 2006 |
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For Further Information Contact: Gordon Young, FoodStream Pty Ltd Email: Ph +61 7 3018 2800 Fax +61 7 31026252 |
